Impact of cooling rates on the flavor of cooked rice during storage
Authors:
- Rongrong MaRMRongrong Ma
- Yaoqi TianYTYaoqi Tian
- Long ChenLCLong Chen
- Zhengyu JinZJZhengyu Jin
- 1 June 2020
- journal article
- research article
- Published by Elsevier in Food Bioscience
- Vol. 35
Abstract
No abstract availableKeywords
Funding Information
- Ministry of Education of the People's Republic of China
- Ministry of Science and Technology of the People's Republic of China
This publication has 34 references indexed in Scilit:
- Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom HydrolysateMolecules, 2018
- Effect of Storage on Cooking Quality Attributes and Fortificants Stability in Edible‐Coated Iron‐Folate Fortified Basmati RiceJournal of Food Processing and Preservation, 2015
- Influence of Rice Varieties on Sensory Profile and Consumer Acceptance for Frozen-cooked RiceEmirates Journal of Food and Agriculture, 2015
- Effect of hydrostatic high pressure pretreatment on flavor volatile profile of cooked riceJournal of Cereal Science, 2013
- Rice Aroma and Flavor: A Literature ReviewCereal Chemistry, 2008
- Chemistry of 2-Acetyl-1-pyrroline, 6-Acetyl-1,2,3,4-tetrahydropyridine, 2-Acetyl-2-thiazoline, and 5-Acetyl-2,3-dihydro-4H-thiazine: Extraordinary Maillard Flavor CompoundsChemical Reviews, 2006
- Biosynthesis of Plant Volatiles: Nature's Diversity and IngenuityScience, 2006
- Crystalline particles formed in slowly-cooled cornstarch dispersions prepared by steam jet cooking. The effect of starch concentration, added oil and rate of coolingCarbohydrate Polymers, 2005
- Impact of Storage of Freshly Harvested Paddy Rice on Milled White Rice FlavorCereal Chemistry, 2004
- Contribution of volatiles to rice aromaJournal of Agricultural and Food Chemistry, 1988